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Ingredients
- 2tablespoons olive oil, divided
- 2½cups chopped yellow onion
- 3cups coarsely chopped parsnip (about 1 pound)
- 3cups water
- 2½cups coarsely chopped carrot (about 1 pound)
- 2(14-ounce) cans fat-free, less-sodium vegetable broth
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- ½cup parsnip, cut into ⅛ inch slices
- 1tablespoon chopped fresh chives
Nutritional analysis per serving (6 servings)
171 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 3 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
- Step 2
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
- Step 3
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Private Notes
Comments
Larger parsnips sometimes have bitter and slightly woody centers. I always take a taste of the center and if it's too bitter or woody, I remove it.
I added a fennel bulb and 1 apple, which gave a nice, rounded flavor. I used stock from a bone-in pork shoulder instead of vegetable broth, added a little yogurt at the end as well.
This is a warming soup, lovely in its simplicity. Not sure why the recipe calls for simmering for 50 minutes; even with "roughly" chopped carrots and parsnip, 20 minutes is more than enough for the vegetables to get super tender. Add spices and herbs for more complexity of flavor.
This was delicious! Like others I added in fresh thyme and waited to add additional water until after pureeing. Instead of carrots, I added apples and it added a hint of sweetness. This would also be good with a pinch of cinnamon.
i cooked the fried parsnips with a sprig of rosemary and then took the oil, which was then rosemary-infused, and stirred it into the pot. It helped’ but not enough. i’m afraid the combination of parsnip and carrot is just too sweet for my taste
Should soup be covered when simmering?